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Tạp chí ẩm thực Foodiecrush Holiday 2013
THE ONLINE MAGAZINE THAT LOVES FOOD BLOGGERS, THEIR RECIPES & PHOTOGRAPHY Festive Foodies and their sweets, treats & entertaining eats P LU S FOOD BLOGGERS GIVE BACK IN THE GREAT FOOD BLOGGER COOKIE SWAP and more! Chocolate Dipped Cranberry Orange Shortbread from JELLY TOAST BLOG contents H olida y ‘13 * click the pic to take you to the article * 33 46 60 ON THE COVER 70 Chocolate Dipped Cranberry Orange Shortbread created and photographed by Emily Caruso of Jelly Toast Blog Check out the article Cookies for a Cause for the recipe contributors It’s all about the giving And the cookies Let’s face it When it comes to holiday eats, it’s all about desserts—baking them, giving them and definitely craving them So why pretend to be interested in anything but the sweet stuff this time of year? That’s why in this issue you’ll find a bevy of sweet treats, including two food blogging gal pals who’ve teamed up to create the ultimate cookie swap, bringing food bloggers together online and off and in the process raising money for an amazing cause You’ll also be introduced to six food bloggers who share traditional desserts that travel the distance from Croatia to Texas, plus a blogger (he’s a guy with a sweet tooth!) whose recipe for Peppermint Bark is worth every bite But because we can’t subsist on sugar alone, we made sure to even the stakes and share some favorite cheese boards and party tips, plus some favorite swag that’s sure to get you and yours saying ho-ho-ho Happy holidays, have fun and bake on xoxo, Heidi Larsen CHIEF FOODIECRUSH-ER AKA DISHWASHER PRIVACY POLICY AND DISCLAIMER All content copyright (c) FoodieCrush LLC unless otherwise specified All rights reserved No part of this publication may be reproduced in any form without express written permission from the publisher The opinions expressed by our contributors are their own and not necessarily represent the of the publisher We have sought to ensure accuracy and completeness of our content wherever possible, but neither FoodieCrush LLC nor the publisher assumes responsibility for claims or recipes submitted or reprinted by our contributors, errors, inaccuracies, omissions, or other inconsistencies, including those related to quotations Neither FoodieCrush LLC nor the publisher is responsible for any statements, claims or representations made by contributiors, advertisers, or others, nor is FoodieCrush LLC or the publisher responsible for anyone’s reliance on the content herein HALEY TEATER is a contributor who writes and eats from Greensboro, N.C She has a penchant for baking, travel, writing and banana puddin’ and often likes to sneak bourbon into her baked goods She put her taste buds into overdrive while researching and writing “Around the World in Six Desserts,” featuring traditional sweets from about the globe See more of Hayley’s foodie adventures at her blog Tiptoes in the Kitchen COURTNEY BANKHEAD is literally counting down the days to receiving her BFA degree in Graphic Design As a FoodieCrush intern, aka leftover blog post for lunch recipe taste tester, Courtney curated this issue’s product pages with a spiced twist When she isn’t mountain biking with her husband, hiking with her kids or answering Heidi’s texts, she dreams of some quality “me” time at the spa Catch her on Instagram @courtbankhead GET MORE ONLINE ISSUES AT FOODIECRUSH.COM In the true sense of giving, food blogging pals LINDSAY LANDIS and JULIE DEILY have created a nationwide exchange of sweets that not only benefits the participants, but kids with cancer too Bourbon, Brown Butter, and Vanilla Bean Shortbread Cookies e i Th C ooke An gls e COOKIES FOR A CAUSE by HEIDI LARSEN of FOODIECRUSH com portrait by ROBYN STONE of ADD A PINCH com F ood bloggers Lindsay Landis of Love and Olive Oil and Julie Deily of The Little Kitchen have taken the concept of a cookie swap party to a whole new level Created by Lindsay and Julie, 2013 marks the third year of The Great Food Blogger Cookie Swap Beginning with sugar, flour and a whole lot of organization, the event is a philanthropic endeavor that benefits more than just the cookie-loving recipients It syncs hundreds of food blogging participants and their cookies in a massive, countrywide sweet-treat exchange, raising funds for the charity Cookies for Kids’ Cancer How did the two of you become friends? We were online friends before we 'met' in real life We actually missed our first chance to meet, in 2010 at Food Blog Forum Atlanta We were both there and yet failed to meet We finally did meet the following year when Julie organized Food Blog Forum Orlando where Lindsay spoke We’ve been besties ever since You’re both fierce bakers in the kitchen What was the nugget of inspiration for you to start the Great Food Blogger Cookie Swap? Honestly? The entire swap started with a single tweet and a late night cookie craving Lindsay tweeted something like "Wouldn't it be great if we could have one big, giant cookie swap where food bloggers sent each other cookies?" Julie responded, and probably within 24 hours we had launched our very first cookie swap Why did you choose Cookies for Kids Cancer to support via funds generated through the cookie swap? The second year (2012) we decided we wanted to add a charitable component to the swap and charge a participation fee (the idea was the fee would help weed out the 'flakes' we had to deal with the first year) We hadn't yet started to research charities when a friend at OXO mentioned Cookies For Kids' Cancer It was such a perfect fit we didn't even think twice Every penny we raise goes directly to CFKC We don't keep a cent and all of our time spent on the cookie swap is a purely volunteer basis Honestly, we it all for the cookies! You’ve achieved great success in the past years, raising funds for Cookies for Kids’ Cancer What are your goals for this year, monetarily and otherwise? We set out to raise over $10,000 for CFKC this year, with the help of our generous brand partners (Dixie Crystals, Gold Medal Flour, Grandma's Molasses and OXO) And sure enough, we did it! Our total, with matching funds, came to over $13,700 That’s a total over of over $17,000 for an amazing charity Other than the charity component, we really feel that the cookie swap brings the food blogging community together People come away with not only a few dozen delicious cookies, but also friendships with bloggers they may not have fostered otherwise Lindsay // loveandoliveoil.com // BOURBON, BROWN BUTTER, AND VANILLA BEAN SHORTBREAD COOKIES makes 30 cookies sticks (1 cup) unsalted butter ½ cup packed light brown sugar ½ vanilla bean, seeded ½ cups all-purpose flour tablespoons cornstarch ¹/8 teaspoon salt ¼ cup bourbon Melt butter in a large saucepan over medium heat Cook, stirring occasionally, until butter solids (the bits that separate in the bottom of the pan) turn a deep amber color Watch this closely, as the butter will go from brown to burnt very quickly if you’re not careful Remove from heat and let cool for 15 minutes Line a heat-proof container with plastic wrap or aluminum foil Pour brown butter into container, then refrigerate for at least 2-3 hours or overnight, until butter has returned to its solid state Remove from refrigerator and let sit at room temperature for 15 minutes, then dump into a large mixing bowl or the bowl of a stand mixer Beat on medium-high speed for to minutes or until light and fluffy Add brown sugar and continue to beat for to minutes more Add vanilla bean seeds and mix until incorporated In a bowl, whisk together flour, cornstarch, and salt until evenly blended Add dry ingredients to butter mixture in 2-3 additions, and mix on low speed until incorporated After about half of the dry ingredients have been added, mix in bourbon, then add remaining dry ingredients and beat until mixture comes together into a crumbly dough Divide dough into two portions, then place in the center of a sheet of plastic wrap, forming into a 10-inch log Roll tightly with plastic wrap Repeat with remaining dough You should end up with two 10-inch logs approximately 1-3/4 inches in diameter (about the size of a paper towel tube) Refrigerate for at least hours or overnight, until firm You can place the logs in a paper towel tube if you like, which will help them keep their round shape when refrigerated Preheat oven to 350°F Line two baking sheets with parchment paper or a silicone mat Remove logs from refrigerator; remove and discard plastic wrap With a sharp knife, cut into 3/8-inch-thick slices and arrange on baking sheets, leaving about inch of space between each cookie Bake for 10 to 12 minutes or until cookies are set and bottom edges are light golden brown Let cool for minutes on baking sheet, then transfer to a wire rack to cool completely Cookies will keep, stored in an airtight container, for up to week Double Chocolate Chunk Cookies with Sea Salt I think everyone wants to know, how you manage the number of bloggers involved and choose whose cookies get delivered to who? One big, giant spreadsheet After the first year—which was a huge logistical nightmare as we had to figure out how it would all work—it’s actually gone pretty smoothly Once we format the spreadsheet and divide it into groups (by country and also by food allergy), we offset the rows and each person gets lined up with other bloggers The matches are totally random We even split up the list so Lindsay’s name goes on Julie’s half and Julie’s name is on Lindsay’s half, so our own matches are total surprises too We then email each blogger with the names and addresses of their three matches As the creators of the swap, you find yourselves putting extra pressure on yourselves to create a stunning cookie recipe for the swap? Of course! It's definitely a challenge to come up with a delicious cookie that holds up well for shipping Many standard cookies dry out too quickly and so you're forced to think outside (er, inside?) the box The web is full of some pretty creative food bloggers Have you had a recipe come through that you thought, “Oh wow! Why didn’t I think of that?” Honestly it’s more that we’re just in awe of the sheer number of cookies that come about as a result of this swap Last year we calculated there were over 22,000 cookies sent around the world ABOUT COOKIES FOR KIDS CANCER IT ALL STARTED WITH 96,000 COOKIES Upon 2-year-old Liam Witt's diagnosis with neuroblastoma in 2007, his parents Gretchen and Larry Witt were shocked to learn of the lack of effective treatments for pediatric cancers due to lack of funding That was all it took for them to pledge to support the development of research for safer, more effective treatments It all began with a cookie drive With the help of 250 volunteers, his mom Gretchen baked and sold 96,000 cookies, raising more than $400,000 for research Word quickly spread, and people nationwide began asking, "What can I to help?" With that they created Cookies for Kids’ Cancer, committed to raising funds for research to develop new, improved treatments for pediatric cancer, the #1 disease killer of children in the U.S The Witts efforts have always been inspired by their son Liam’s battle with stage IV cancer Tragically, Liam came to the end of his courageous 4-year fight with cancer on January 24, 2011 at just six years of age How can you get involved? Become a Be a Good Cookie™ by hosting a fundraising event, order cookies as gifts, shop the online gift shop, make a donation, or create a fundraising page—every bit counts Learn more about the kids who inspire the drive at cookiesforkidscancer.org excerpted from cookiesforkidscancer.org e e r lan m or Watch a video about the history of Cookies for Kids Cancer and hear Gretchen’s own words by clicking here A B O UT TH E POSTCARD PROJECT with VERON ICA OF V ERONIC A’S C ONU C OP IA “ As a postal worker by day who loves receiving items in the mail, Veronica Miller knows the importance of keeping the age-old tradition alive In 2011 she created the Postcard Project as a way to inspire others to the same Inspired by Lindsay and Julie’s efforts, Veronica has created an event for non-bloggers to participate in their own holiday cookie swap I started the Postcard Project in 2011, just before the inaugural Great Food Blogger Cookie Swap was launched My version is meant to rekindle interest in sending mail, and I thought a nation-wide cookie swap would be a perfect addition to the project since it generates many extra packages for the post office Not to mention how much joy and cheer it spreads, another main goal of my project Since the Great Food Blogger Cookie Swap is for food bloggers only, I thought it would be great to provide a separate swap for non-bloggers as part of my project I am so glad Julie and Lindsay came up with this great idea, and that they were happy to let me piggy back it for many of us We also support Cookies for Kids’ Cancer by reporting the number of cookies swapped, and Glad matches each cookie with $1 which resulted in raising $3,574 for kids cancer just by doing what we love and shipping that love around the country e e r lan m or ” veronicascornucopia.com The thought of that many cookies flying through the air makes our hearts happy The other amazing aspect of this is, Veronica, a blogger who organizes a non-blogger cookie swap (see sidebar.) She’s a postal service employee and has told us time and time again how appreciative she is of the sheer volume that food bloggers send packages through the US Postal Service What happens if someone missed the opportunity to participate this year? We are definitely planning to it again next year! Sign up to receive notifications here: http://eepurl.com/qCABj We'll send out an email to this list when sign ups open for next years' swap You two are both well respected recipe creators, photographers, designers and content creators It seems like you it all How you manage to create new initiatives like this, and the Food BlogForum conference, and keep up with it all? Um, we don't? Haha We both have a habit of taking on too much at once But we both seem to work quite well under pressure and somehow manage to get it all done And honestly, we wouldn’t be able to it without each other We’re both hugely supportive and one another’s best sounding boards What you think The Great Food Blogger Cookie Swap will look like in years? I hope it's even bigger and better, with more cookies and more money raised for Cookies for Kids Cancer M aking the leap from working man to dadabout-town wasn’t a hard choice for food blogger and entrepreneur Gerry Speirs Since leaving his native Scotland 13 years ago to join the love of his life in California, Gerry now authors the three-year-old blog Foodness Gracious and takes on the non-traditional role of stay at home dad to his two young children Whether creating deliciously inspired sweet treats and savory kitchen creations for the blog or for his family, Gerry always makes sure there’s plenty of inspiration in the kitchen “Whenever I see a recipe I like, I try to think of ways I can alter it and make it less traditional A recipe doesn’t always have to be a certain way just because it’s been that way for years.” It’s no surprise then that Gerry takes a new twist on a classic holiday treat by creating a handful of flavorful Bark recipes But first, let’s learn a little more about the man behind the blog You have two young children and are a true man of the 21st century, taking on the role of stay-at-home-dad and homemaker of the household What inspired you to make the move from career guy to food blogger? Being a stay-at-home dad was actually my wife’s idea I had been working for Whole Foods Market for about 10 years as a bakery manager and was quite happy with it and working for such a great company Maura crunched some numbers and we decided it would be more beneficial to look after the kids and not pay for daycare I originally started blogging with an idea of journaling my days with the kids, nothing to with recipes You’ve bucked the trend in other ways too, and have made a mark for yourself in a sea of female food bloggers What’s your secret for breaking the mold? I think I can connect with most female bloggers out there due to my stay-athome gig It’s still quite rare for the husband to be at home and I can talk diapers, fevers and outrageous store tantrums all day long I think that helps me connect with the female blogging world and they see me going through some of the same things they go through How does being a stay at home dad affect your role as a food blogger? Preparation is key Usually I have a window of about 3-4 hours that are kidfree I have to decide what I’m going to make and post the day before and have the ingredients on hand, ready to go Once the kids come home from school then all bets are off, and that’s okay How would you describe your blog, Foodness Gracious? And where did the name come from? Foodness Gracious is not a niche blog One day I may post a pasta recipe followed by a post about French toast The name came from me thinking I was cool Cranberry & Pistachio Bark Peppermint Bark Espresso White Chocolate Bark Candied Jalapeño with Ancho Chili Bark A baker at heart, Gerry has developed a sweet technique and created another child to nurture: Toot Sweet Caramels Using only quality ingredients including locally sourced California honey, these creamy, artisnal, small batch caramels are the toast of the town, with nary a teaspoon of corn syrup in sight Available in flavors like Dark Chocolate, Pistachio plus Rosemary and Salted Honey, these caramels will cure every sweet tooth Don’t miss Toot Sweet’s caramel sauce studded with chocolate to dress up your favorite dessert Available at http://www.etsy.com/shop/ TootSweetCaramels coming up with a play on words like “goodness gracious” but if I knew about SEO (search engine optimization) back then what I know now, I’d probably have put more thought into another name But it’s still catchy…I like it Do you fancy yourself a sweet or savory cook? I’d say more sweet than savory, just because my background in kitchens and restaurants is in the pastry corner I left school and spent years apprenticing as a scratch baker in a small local bakery I also spent time under the watchful eye of one of Scotland’s top chefs, William Costley We met at the Big Traveling Potluck in the summer of 2013 where I tasted your decadent caramels How did you become such an expert? By boiling many pots of sugar and honey late at night and then screaming at them the next day when they were either too soft or teeth-breaking hard Are you planning on sharing Toot Sweet Caramels with the world on a grander scale? I would love to! I have a website being designed which will be more appealing than my Etsy page I’m also in the process of completing my vendor application for Whole Foods on a local scale Just like blogging, where everything is done by the individual, Toot Sweet is only me and time is a huge endeavor I’m convinced it’ll well though The caramels have a unique flavor due to the honey which is sourced locally I have never tasted my version in any other caramel, and I’ve tasted a lot! You’ve created some inspired Bark recipes to share for the holidays Where did that idea come from? The holidays are busy enough and Bark is easy and it holds up well in packaging Plus, there’s practically no cooking involved other than melting the chocolate How did you come up with these flavor combinations? Peppermint is a classic, Espresso White Chocolate because I love my coffee, Pistachio Rosemary because it’s one of my caramel flavors and is probably the best tasting combo around, and Jalapeño because I’m a spice freak, although the candied jalapeno’s taste sweet and spicy Is there a secret to making bark? I like to score the bottom layer of the chocolate before pouring on the top layer It’s supposed to help the two layers stick to each other So, where will you be eating your sweets on Christmas day? At my house I have a firm tradition of doing as little as possible on Christmas Day and just enjoying resting with the family We’ll maybe go for a walk on the beach in the afternoon but I’m usually still in my pajamas until noon e nt Pepprmi o t t Espeso Whie Choclae rs Peppermint Bark Espresso White Chocolate Bark 12 unces Ghirardelli dark chocolate melting o wafers 12 unces Ghirardelli white chocolate melting o wafers ¼ cup crushed candy cane teaspoon peppermint flavoring 12 ounces Ghirardelli dark chocolate melting wafers 12 ounces Ghirardelli white chocolate melting wafers tablepsoon fine espresso powder Line an 8x8 brownie pan with parchment paper with the edges hanging over the sides Melt the dark chocolate in a bowl over a pot of simmering water Add the peppermint flavor and stir gently Pour the chocolate into the prepared pan and shake gently to level it out Place in the fridge While the chocolate is cooling prepare the white chocolate in the same way Once the dark chocolate has cooled and became firm, roughly score the surface with a sharp knife in a grid–like pattern Pour the white chocolate on top and gently tap the pan on your work surface to level Sprinkle with the crushed candy cane and let set until firm Store in the refrigerator until ready to break into pieces or keep at room temperature and slice into squares Line an 8x8 brownie pan with parchment paper with the edges hanging over the sides Melt the dark chocolate in a bowl over a pot of simmering water Add the espresso and stir through the melted chocolate Pour the chocolate into the prepared pan Place in the fridge to set Melt the white chocolate the same way Once the dark chocolate is firm, score the chocolate with a sharp knife and pour the melted white chocolate on top, tap to level it out Let set until firm Store in the refrigerator until ready to break into pieces or keep at room temperature and slice into squares s a h Cranbry Pitci o e r l h Jalaeñ o Anc o Chii p Cranberry and Pistachio Bark Candied Jalapeno with Ancho Chili Bark 18 unces Ghirardelli dark chocolate melting o wafers tablepsoon fresh chopped rosemary ½ cup dried cranberries ¼ cup chopped pistachios Sea salt 18 unces Ghirardelli dark chocolate melting o wafers ½ teaspoon ancho chil powder large jalapeno ¼ cup sugar tablepsoon water Line an 8x8 brownie pan with parchment paper with the edges hanging over the sides Melt the dark chocolate in a bowl over a pot of simmering water Add the chopped rosemary and stir to combine Pour the chocolate into the prepared pan and tap gently on the work surface to level it Sprinkle the cranberries over the top of the melted chocolate followed by the chopped pistachios Finally sprinkle with some sea salt Let set until firm Store in the refrigerator until ready to break into pieces or keep at room temperature and slice into squares Line an 8x8 brownie pan with parchment paper with the edges hanging over the sides Melt the dark chocolate in a bowl over a pot of simmering water Add the chili powder and stir well In another pan combine the sugar and water and bring to a boil Slice the jalapeno into rings and add to the sugar mixture Simmer on low for about 10 minutes Pour the melted chocolate into the pan and set aside Carefully pull the jalapeno slices from the sugar mixture and place on a plate until cool enough to handle Randomly place pieces of the jalapeno on top of the chocolate and let set Store in the refrigerator until ready to break into pieces or keep at room temperature and slice into squares get more VISIT WWW.FOODNESSGRACIOUS.COM FOR MORE OF GERRY’S INSPIRED RECIPES coveting by COURTNEY BANKHEAD SAVOR THE SEASON IN HUES OF HERBAL GREENS SAGE TIP Add sage, rosemary, parsley and thyme to your mashed potatoes for a savory twist From boosting brain power to keeping everything moving (ahem), our favorite herbs double duty by making food taste amazing and promoting better health With the bonus of looking fabulous on a window–sill, we’ve got some major herb crushin’ going on La Folie Necklace $49, stelladot.com Cooks Herb Wreath $49, williams-sonoma.com Olive LePen $2, paper-source.com Elton Settee $699, westelm.com Woven Chain Wrap $25, fossil.com Lover Heel $229, katespade.com Glass Jug Table Lamp $169, westelm.com coveting COZY UP WITH THE COLORS OF WARMING SPICES Combine cinnamon, cloves, allspice and nutmeg Add cider, cover and let simmer Can you smell it yet? Oh, those fragrant mulling spices make us dream of a snowstorm wonderland so we can call in sick, build a fire and look good reading Jane Austen all day with mug in hand SHOW STOPPER Star anise goes well with chicken, seafood, pork, root vegetables, tropical fruit, and pumpkin Pegasus Necklace $198, stelladot.com Formula X Nail Polish $11, sephora.com Tory Burch Double Wrap Logo Bracelet $95, nordstrom.com Stockholm Chair $139, ikea.com Saloon Folded Booties $198, anthropologie.com Threshold Acacia Bowl $30, target.com coveting HOT TOPIC RED HOT SPICES TURN UP THE HEAT FROM THE GOOD DOCTOR Dr Oz promotes saffron extract as a natural appetite supressant It’s true that some people like it hot Turns out those same people like an occational addrenaline rush as well Studies have shown that hot chili eaters are more likely to be thrill seekers, too For us, nothing is quite as thrilling as scoring a hot deal from a favorite store Marquis Faux Stone Necklance $7, forever21.com Sleeveless Tube Dress with Ruffles $60, zara.com Dakota Pendant $432, westelm.com Bakers Twine $10, crateandbarrel.com Splat Chair $200, westelm.com Threshold Apple Peeler $10, target.com D N E E H T Clink! Clink! cheers! WWW F OODIECRUS H COM ... yours saying ho-ho-ho Happy holidays, have fun and bake on xoxo, Heidi Larsen CHIEF FOODIECRUSH- ER AKA DISHWASHER PRIVACY POLICY AND DISCLAIMER All content copyright (c) FoodieCrush LLC unless otherwise... to quotations Neither FoodieCrush LLC nor the publisher is responsible for any statements, claims or representations made by contributiors, advertisers, or others, nor is FoodieCrush LLC or the... boundaries as food bloggers’ traditional holiday sweets bring joy to the world C ozying up to a favorite dessert is one of the best things about the holidays, no matter where you live Regular